I have a Kitchenaid about 2 years and it does a really good job and very quietly. Holds a lot including odd shaped & sized things, washes the dirtiest loads clean and best of all it dries things too. The racks are very sturdy, adjust & move easily. The machine has a soft food disposer, so you don't have to worry about the odd pea, bits of rice, kernals of corn, melon seed or other food waste. They are trapped, pulverized and then flushed away. So there is no filter to hand rinse or odors in the machine. The instructions recommend Cascade or Electrasol detergents and keeping the rinse aid dispenser topped off. Following this advice, everything has worked well. C

We chose a JennAir 30” slide-in for our first induction range. We cook a lot and LOVE induction. However we have had too much trouble with the JennAir for the price. bought it in late 2018. The element burned out on the big oven (shortly before Thanksgicing during covid so we cooked our entire dinner in the Breville SmartOven Pro.) and took 3+ months to fix. The oven stopped heating properly a second time and this time it wasnt the element, it was the control board. $500 later, the iven works again but for how long. the service rep who did the repair said that both the board and element should last 9-10 years. more like 2-5. the top design also has a rubber gasket that collects food and, within 1 year, started breaking down. it is impossible to get the crumbs out. yuck No, I would not recommend the JennAir

Bosch, Miele, Bluestar -- all of these make great ovens that have lots of fans on this website. If it's in your budget, then you can't really go wrong with these brands. Incidentally, these also seem to be the only brands where we don't regularly hear about problems with the enamel chipping. That's a big problem for a lot of brands, and it frequently happens right after the warranty expires. So, if you don't want to have little bits of glass in your food, pick a model that a) doesn't have enamel (e.g. some of the Miele ovens), that b) uses gas (for some reason, those ovens don't seem to have this problem), or c) stick to the brands that seem to be immune (see above). On a related note, now that I have used my new kitchen for close to a year, I can't say enough good things about my Miele CSO. I don't really miss the capacity of a 30" oven, even though I do have one in my range. Everything being equal (and if budget isn't a factor), I'd probably pick two 24" CSO over an extra 30" conventional oven. OTOH, I do really like the super-powered broiler in my Bluestar range. That's a really useful tool to have.

I redid my kitchen 2 years ago and after a ton of research, ended up with Kitchen Aid 30” electric convection wall ovens. I narrowed it down to Kitchen Aid (sister of JennAir) or Bosch and KA had the better warranty. I wanted a workhorse that wasn’t a smart or steam oven and took a poll of all the people I know who really bake a lot and both Kitchen Aid and GE electric wall ovens were the favorites(many in addition to a high end range like Wolf). So far, my ovens have been fantastic—even heat and quiet enough that my husband accidentally left the oven on. They do take about 15-20 minutes to preheat to 400 degrees. I haven’t had any chipping issues but I never use self clean (several appliance guys have independently told me not to, regardless of brand, because you have too high a chance of frying the motherboard). FWIW, I am in the Midwest and have had a DCS gas oven and GE electric oven in the past.